Potato soup with Popped Cheddar

40min 4 servings
  • 20 g. Butter
  • 1 coarse onion
  • 1 fat crushed garlic
  • 600 g. Peeled potatoes
  • 150g of thinly sliced leek
  • 7 dl. Chicken or vegetable broth
  • 1 DL. Creme fraiche 38%
  • 2 dl. Parsley
  • Salt and grated black pepper
  • 100 g. Popped Cheddar


  •  1 thinly sliced apple, fresh parsley and olive oil
Potato soup with Popped Cheddar


Melt the butter in a large saucepan. Sautee onions, potatoes and leeks for approx. 2 min. Pour broth into the pan and allow to boil for approx. 25 min. Cook till vegetables are tender. Add creme fraiche and boil the soup. Add the parsley and blend the soup till completely smooth in a blender. Add salt and pepper to taste. Serve the soup in 4 deep plates. Sprinkle with Castello Popped Cheddar as well as fresh apple, parsley and a dash of olive oil. Server with coarse bread.